Food & Photo
Ooey-gooey good with plenty of melted cheese, these filling tortilla sandwiches are fun for the whole family to make.
- 1 small zucchini and/or yellow squash, 8 oz., cut into 1/4"-thick slices
- 1 1/2 tsp olive oil
- 1 tsp salt
- Pinch of pepper
- 1 small red onion, cut into 1/4"-thick slices
- 1 c chopped cooked chicken
- 3/4 c drained, rinsed red kidney beans
- 1 c salsa
- 1 tbsp green Tabasco sauce
- 4 (8") flour tortillas
- 2 c shredded Monterey Jack cheese, 8 oz.
- 1/2 c cilantro leaves
In bowl, toss squash slices with oil, salt, and pepper.
Grease grill pan or 12" nonstick skillet; heat over medium-high heat.
In batches if necessary, cook onion slices 5-7 min. per side and squash 2-5 min. per side until tender and golden, lowering heat if vegetables start to brown too quickly.
Transfer vegetables to bowl; add chicken, beans, salsa, and Tabasco and toss to combine.
Sprinkle 1/4 cup of cheese over half of each tortilla; dividing evenly, top cheese with zucchini mixture and cilantro leaves. Top with remaining cheese. Fold over tortilla for filling.
Clean grill pan or 12" nonstick skillet, then grease; heat over medium-low heat.
Working in batches as needed, cook quesadillas, placing heavy skillet on top to weigh down, until heated through and cheese is melted, turning once, 2-3 min. per side.
Cut each in half crosswise before serving, if desired.